Christmas Cookie
RECIPE BOOK
Contents
Holiday Cookies 3
Potato Chip Cookies 4
Chocolate Chip Cookies with Snap! Crackle! Pop! 5
Peanut Butter Blossoms 6
Red Velvet Cookies 7
Candy Cane Cookies 8
Snickerdoodle Cookies 9
Other Desserts 11
Pumpkin Brownies 12
Christmas Braid Cherry Cheesecake Danish 13
Christmas Spice Cake 14
Hello Dolly Bars 15
Grinch Green Truffles 16
Gingerbread Bars 17
Cookies
HOLIDAY
Ingredients. Recipe.
1. Cream butter and sugar well.
2. Beat in flour and vanilla until throughly combined.
3. Fold in nuts and chips.
4. Bake at 350°F for k
• 1 lb. margarine
• 1 cup sugar
• 3 cups flour
• 2/3 cup chopped nuts
• 2 cups crushed potato chips
• 2 tsp. vanilla
Potato Chip Cookies
• 1 3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp salt
• 1 cup margarine or butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, firmly packed
• 2 eggs
• 1 tsp. vanilla
• 2 cups Kellogg’s rice krispies cereal
• 1 pkg. (6 oz., 1 cup) semi-sweet chocolate morsels
Ingredients. Recipe.
1. Stir together flour, baking soda, and salt. Set aside.
2. Measure margarine, granulated sugar, and brown sugar into a large mixing bowl. Beat until well blended. Add egg and vanilla, Beat well.
3. Add dry ingredients to wet ingredients. Mix until combined. Stir in Rice Krispies cereal and chocolate morsels. Drop by level measuring tablespoon onto greased baking sheets.
4. Bake in oven at 350°F for about 10 minutes or until lightly browned.
5. Cool for about 1 minute before removing from baking sheets. Place on wire racks.
Chocolate Chip Cookies with
Snap! Crackle! Pop!
• 1/2 cup peanut butter
• 1/2 cup butter
• 3/4 cup sugar, divided
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/3 cup flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 24 Hershey Kisses, unwrapped
Ingredients. Recipe.
1. Preheat oven to 350°F.
2. Put 1/4 cup sugar in a small shallow dish. Set aside.
3. Cream together peanut butter, butter, 1/2 cup sugar, and brown sugar until smooth.
4. Add egg and vanilla. Beat until smooth.
5. Whisk together flour, baking soda, and salt in a separate bowl.
6. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
7. Roll into 1” balls, then roll dough balls into prepared dish of sugar to coat.
8. Place dough balls on cookie sheet several inches apart.
9. Bake for 12-14 minutes.
10. After baking, immediately pull from oven and firmly place a Hershey Kiss into the center of each cookie.
11. Let stand in a cool place like the fridge so Kisses do not melt.
Peanut Butter Blossoms
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large mixing bowl, add the cake mix, oil, and eggs and mix until fully combined. Add in the white chocolate chips and fold into the dough until well combined. Scoop two tablespoon sized balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
3. Bake at 350°F for 10 to 12 minutes or until the tops of the cookies are set.
4. Remove from the oven and allow the cookies to cool for 5 to 10 minutes on the baking sheet, then transfer them to a wire rack to finish cooling.
Ingredients.
• 1 (16.5-ounce) box red velvet cake mix
• 1/3 cup (80 ml) oil
• 2 large eggs at room temperature
• 1 cup (190 grams) white chocolate chips
Red Velvet Cookies
Recipe.
• 1/2 cup unsalted butter softened
• 1/2 cup shortening
• 1 cup white sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup crushed candy canes
• 1 cup white chocolate chips plus more for dotting on the tops
Ingredients. Recipe.
1. Preheat the oven to 350°F degrees and line cookie sheets with parchment paper.
2. In a large bowl beat together the butter, shortening, white sugar &
brown sugar until fluffy (about 2 minutes).
3. Add in the vanilla extract & peppermint extract, then mix in the eggs 1 at a time.
4. Turn the mixer down to low speed and mix in the flour, baking soda &
salt.
5. TIP | If the dough sticks to your fingers when you squeeze it between them - add in a little more flour 1 tablespoon at a time.
6. Mix in the crushed candy canes & white chocolate chips.
7. Form the dough into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.
8. Bake for 8-10 minutes, or until the tops look just set. Remove from the oven and place a few white chocolate chips on the top of each cookie (optional).
9. Cool on the cookie sheet for 10 minutes, then continue cooling on a wire rack
Candy Cane Cookies
1. Preheat oven to 375°F. Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
2. Combine the granulated sugar and cinnamon together in a small bowl, for the topping.
3. For the cookies, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
5. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
6. Bake cookies for 10 minutes. The cookies will be very puffy and soft.
When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
Ingredients.
• 3 cups (375g) all-purpose flour (spoon & leveled)
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg + 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
For Topping
• 1/3 cup (70g) granulated sugar
• 1 teaspoon ground cinnamon
Snickerdoodle Cookies
Recipe.
Desserts
OTHER
1. Mix dry ingredients in a bowl.
2. Melt butter.
3. Add sugar, pumpkin, egg, and nuts to melted butter and mix well.
4. Add dry ingredients to melted butter and mix till well blended.
5. Pour into a greased 8 inch square pan.
6. Bake at 350°F for 35-40 minutes.
Ingredients.
• 1 cup flour
• 1/4 cup instant potatoes
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 cup butter
• 1 1/2 cups sugar
• 3/4 cup pure pumpkin
• 1 egg
• 1/2 cup chopped walnuts
Pumpkin Brownies
Recipe.
1. Pre-heat Oven to 375°F.
2. Spray cookie sheet with non-stick spray.
3. Combine softened cream cheese, granulated sugar, and vanilla extract in small bowl. Set aside.
4. Layout sheet of seamless crescent roll dough on cookie sheet.
TIP | If you used regular crescent rolls you will want to pinch together the seems to make one large sheet.
5. Once sheet is laid out, you will make 1 inch cuts about 2 inches deep into the dough all the way down each of the long sides. Think of it as a piece of paper with fringes on each of the sides.
6. In middle of the dough, spread cream cheese mixture. Then, spread the small can of cherry pie filling on top of cheese mixture down middle of dough.
To Braid the Dough
1. Take the first cut piece from the left side and “braid” it diagonally down and over the middle.
2. Take the first cut piece from the right side and “braid” it diagonally down over the left piece you first laid out. You will continue to fold the tabs over each other all the way down until you run out of dough.
Cooking
Ingredients.
• 1 tube Pillsbury crescent roll – seamless dough works best
• 8 oz pkg. of cream cheese - softened to room temperature
• 2 tbsp. granulated sugar
• 1 tbsp. vanilla extract
• 1 small can of cherry pie filling Topping
• Powdered sugar or christmas sprinkles
Christmas Braid Cherry
Recipe.
Cheesecake Danish
1. Preheat oven to 350°F. Grease and flour 3 8-inch cake pans, set aside.
2. In a medium size bowl, combine flour, baking powder, baking soda, salt and spices. Whisk together and set aside.
3. In the bowl of a standing mixer, or using a large bowl with a hand held mixer, add light brown sugar, vegetable oil, molasses and apple sauce.
Cream together on medium speed, making sure there are no lumps left from the brown sugar. Add eggs and vanilla, mix on low speed 1 to 2 minutes until incorporated.
4. Working in three batches, add the dry ingredients to the wet ingredients on low speed. Mix to combine ingredients, scraping down the sides of the bowl when necessary.
5. Divide the cake batter evenly between the three pans. Bake at 350°F for 25 to 30 minutes until a toothpick comes out clean.
6. Let cake cool and prepare the frosting. Once cake is completely cool, frost each layer and top and sides of the cake. Once frosted, lightly drip the cooled ganache over the sides of the cake. Pour ganache over the top and lightly smooth. Optional: Once ganache has set, lightly sprinkle top with spices.
Eggnog Buttercream
1. Cream the butter on medium-high speed until pale and fluffy. Reduce speed to low, slowly adding confectioners sugar one cup at a time.
Ingredients.
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground clove
• 1/2 tsp ground black pepper
• 1 tsp unsulphered molasses
• 1 cup vegetable oil
• 11/2 cup unsweetened apple sauce
• 1 3/4 cup light brown sugar
• 4 large eggs
• 2 tsp pure vanilla Eggnog Buttercream
Christmas Spice Cake
Recipe.
1. Preheat oven to 350 °F.
2. Melt the butter and pour into a lightly greased 9x13 baking pan.
3. Layer crushed graham crackers (pressing lightly), coconut, chocolate chips, and (chopped walnuts – optional) in that order.
4. Pour sweetened condensed milk over the top.
5. Bake for 25 minutes or until light golden brown.
6. Cool completely and cut into squares.
Ingredients.
• 1 stick butter
• 1 ½ cup graham crackers crushed
• 1 cup coconut
• 1 cup chocolate chips
• 1 cup chopped walnuts (optional)
• 1 (14 oz) can sweetened condensed milk
Hello Dolly Bars
Recipe.
1. Make cake according to box instructions. Let cool.
2. In a large bowl break cake up into crumbles and add frosting. Mix well.
3. Roll mixture into 1-2” dough balls, set aside.
4. Melt chocolate in a small bowl. Add green food coloring to desired color.
5. Cover dough balls in green melted chocolate. Top with heart sprinkles.
Ingredients.
• 1 box Devil’s Food Cake
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup of water
• 4 tbsp cream cheese frosting
• 6 squares of white baking chocolate
• Green food coloring
• 35 Red heart sprinkles
Grinch Green Truffles
Recipe.
1. Create the flax egg by mixing ground flaxseed and water in a small bowl. Set aside for 10 minutes to thicken.
2. Meanwhile, preheat the oven to 350°F and line a square baking dish with parchment paper.
3. Add vegan butter and brown sugar to a large bowl. Using a handheld electric mixer or stand mixer, beat together until light and fluffy (about 2 minutes). Add flax egg, molasses, and vanilla extract. Beat together until combined. Add flour, cinnamon, ginger, baking soda, baking powder, salt, cloves, and nutmeg. Mix together until flour is evenly incorporated; do not over mix.
4. Transfer batter to the baking dish. Spread in an even layer across the base. Bake for 16-18 minutes. Remove from the oven and let them cool completely. The bars will de-puff while cooling.
5. Once the bars have cooled, create the frosting. Add vegan butter to a bowl. Using a handheld electric mixer or stand mixer, beat the butter until soft and creamy. Then, add the sifted powdered sugar and vanilla extract. Beat the ingredients until evenly combined, adding splashes of plant-based milk (as needed) to thin the consistency.
6. Spread the frosting over the gingerbread cookie bars. Top with cinnamon or holiday sprinkles. Slice and enjoy!
Ingredients.
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1/2 cup vegan butter
• 1 cup brown sugar
• 1/4 cup molasses
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
For Frosting
• 1/4 cup vegan butter
